The Zumbo Files by Adriano Zumbo

Author:Adriano Zumbo
Language: eng
Format: epub, pdf
Publisher: Allen & Unwin
Published: 2016-07-04T04:00:00+00:00

CUCUMBER GRANITA

4 g (1/8 oz) gold-strength gelatine leaves

24 g (7/8 oz) cold water

100 g (3½ oz) water, extra

75 g (2¾ oz) liquid glucose

400 g (14 oz) cucumber purée

Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the extra water and the glucose in a saucepan and heat to 85°C (185°F). Add the gelatine and any soaking liquid and stir to dissolve. Allow to cool. Combine with the cucumber purée and blend with a hand blender until smooth.

Pour into a 2 cm (¾ inch) deep baking tray and put it in the freezer. Every 45 minutes, stir the granita with a fork until it is completely frozen.

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